Here we go! While you can still count on me to post things on the See Our Latest page, I have dedicated space here to post great "diet" recipes, the first of which is Baked Eggplant Chips. As is the case with most of my inventions, I was disappointed to discover that this was not my invention. Shoot! Oh, well, they're pretty tasty anyway. They can be accompanied by a low-fat dip, maybe yogurt-based, and I think I'll try that next time. But this one includes a pesto of spinach, cilantro (great for detoxing) and cashew. I actually felt like I was cheating, this was so good! One suggestion, I used a regular eggplant, so some pieces were really big. For a more uniform size, I would suggest a Japanese eggplant, and you can even use this recipe for zucchini!

Baked Eggplant Chips

1-2 eggplants, preferably Japanese varietyolive oilsea salt

Slice eggplant, with a mandoline or other slicer, into 1/4" thick slices. Brush lightly both sides of each slice with olive oil. Place a piece of parchment paper on a baking sheet, and place slices on sheet. Bake at 400 for about twenty minutes. About ten minutes in, flip slices over and continue to bake until browned.

I hae learned how to eat... Finally! Being raised in the South..You know Good Ole southern Cookin..Yep you guessed it. Fattening..to say the least. But how I have learned is through Take Shape For Life.. Dr. Anderson... Always on the look out for new ideas.. I tried these... Truly Amazing.. I roast all of my veggies now.. More Flavor! Thank You for sharing!

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Stacy

03/08/2012 10:59am

My husband made these last night and they were mushy. I was very disappointed because I thought they would be crispy. Any suggestions to make them crispy?

Stacy, I would suggest slicing them thin, with a mandoline slicer, if that's not what you did before. Or bake longer... They won't turn out mushy, but they wont be perfectly crispy, either. If you want that, you may choose to finish them off with a short fry in peanut oil or lard. (Lard? YES. It is better for you than ANY vegetable oil on the market.)

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Denise

03/16/2012 12:22pm

just found you from Pintrest and posted your photo. A great Idea for us Atkins followers. Thanks for sharing. My nickname on Pintrest is foodjunkie1.

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Denise

03/16/2012 12:32pm

I just saw in the comments that someone had a problem with soggy chips. There's a trick I learned while baking zucchini sticks and that is to sprinkle some salt over the chips and let them sit on a clean towel for several hours (in the fridge) to get rid of the water. Then pat off the rest of the moisture and season and bake as usual. The zucchini sticks recipe is under "My Atkins Friendly" diet board on Pintrest.

Use it to lightly salt the chips. You can do that before or after baking. Sorry for the omission.

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Crmuia

10/09/2012 2:26pm

Did this today & loved it. I sprinkled with granulated garlic. Got about 35 pieces using the Chinese/Japanese long eggplant. Next time I'll top (when cool) with creme fraiche & smoked quinoa caviar & see how that works. Thanks for getting my brain going!

Thank you, thank you, thank you so much for this recipe... I have eggplant going bad and needed to figure-out something easy and healthy to do with it.. yum yum!!! I have an American egg plant I hope it turns out the same way :)

I will be pinning this. It looks great for phase 2 or 3 of the FMD. I wonder, though- how are they once they have cooled? You know how Kale Chips are great out of the oven but blah if you try them hours later- well, I wonder if thats the case here.

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This "I'm Losing It" page is where this Kitchen Psycho keeps all her great diet, or for that matter, ANYTIME, recipes! Check back often!